Best Heart Healthy Cinnamon Rice Pudding Recipes

HEART HEALTHY CINNAMON RICE PUDDING

Steps:

• In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
• Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
• Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
• Increase the heat to high and return to a boil, stirring occasionally.
• Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
• Remove from the heat.
• Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
• Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.

CINNAMON RICE PUDDING

Steps:

• Preheat oven to 150°C/300°F/Gas 2.
• Place the rice, sugar and milk in a suitable oven-proof dish.
• Top with knobs of butter and add the cinnamon stick.
• Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
• If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
• Can be eaten hot or cold.

HEART HEALTHY PERSIMMON PUDDING

Steps:

• Preheat oven to 325 F degrees. Spray a 9x9 pan with cooking spray (I use butter flavored Pam) and set aside.
• In a large bowl stir together self rising flour, cinnamon, ginger, nutmeg and cloves; set aside.
• Peel persimmons and press pulp through coarse sieve. Should measure 1 cups persimmon puree.
• Blend together persimmon puree, Splenda sugar blend, eggbeaters, vanilla and milk.
• Pour blended persimmon puree into flour mixture and stir just till mixed (over mixing will ruin your pudding).
• Fold in walnuts and raisins.
• Pour into waiting 9x9 pan and bake 35-45 minutes or till tooth pick inserted in center comes out clean and top is nicely browned.
• Cool at least 30 - 45 minutes before serving.

HEALTHY RICE PUDDING

Steps:

• In a medium pan, bring 5 1/2 cups water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes.
• In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
• Cook over medium heat until thick and creamy, 15 to 20 minutes.
• Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
• Cook 2 minutes more, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Serve warm or cold.

CINNAMON RICE PUDDING

Steps:

• Boil water and a pinch of salt.
• add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
• in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
• on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
• add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
• in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
• remove pot from heat and remove cinnamon sticks.
• add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
• Fold in raisins (if desired) and butter.
• pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
• you can serve chilled or warm what ever your desire.